Servings: 2 servings
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Ingredients
- 2 large Portobello mushroom caps
- 3 tablespoons Balsamic vinegar
- 1 tablespoon Low-sodium soy sauce or gluten-free tamari
- 1 teaspoon Roasted garlic flakes (or option for fresh garlic)
- 2 teaspoons Dried basil
- 1 teaspoon Dried oregano
- 1/2 teaspoon Ground black pepper
- 1 large Tomato, sliced
- 1 Avocado, sliced
- 1 cup Pea shoots, sprouts
- 1 tablespoon Yellow mustard
Instructions
- Cut off the stems of the mushrooms and consider keeping them for dressing. Also, slice off about 1/2 inch of the top of each mushroom cap as if it were a bun.
- Mix balsamic vinegar, soy sauce or tamari, garlic, basil, oregano, and pepper in a small bowl.
- Place the mushroom caps on a cookie sheet lined with foil and a little coconut oil to prevent sticking. Spoon the marinade over each mushroom cap and let it sit for 10 minutes.
- Preheat the oven to 425°F. Bake the mushrooms for 10 minutes, then check if they’re done. If not, flip them and bake them for another 10 minutes. In my conventional oven, I only baked them on one side for 10 minutes, and they were fully cooked.
- Place the bottom of the mushroom cap on a plate, add toppings of your choice, and place the top portion of the baked mushroom cap on top.
Other Keto Vegetarian Recipes
Nutrition Facts
Calories: 216 kcal
Carbs: 22g
Fat: 13g
Protein: 7g
Sodium: 326 mg
Sugar: 10g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Vegetarian Grilled Portobello Mushroom Burger
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
